Ingredients

• Rice (1 - 2 bowls according to personal appetite)

• Mushrooms (such as shiitake mushrooms, oyster mushrooms, enoki mushrooms, king oyster mushrooms, etc., 200 - 300 g)

• Onion (half), chopped

• Garlic (2 - 3 cloves), minced

• Carrot (1), shredded

• Broccoli (a small half), broken into small florets

• Salt (appropriate amount)

• Black pepper (appropriate amount)

• Light soy sauce (2 - 3 spoons)

• Oyster sauce (1 - 2 spoons)

• Olive oil (appropriate amount)

• Cream (optional, for increasing rich taste, 30 - 50 ml)

• Cheese powder (optional, appropriate amount)

• Black tea powder barbecue seasoning（3g）

Instructions

1. Wash all kinds of mushrooms, cut shiitake mushrooms and king oyster mushrooms into slices, tear oyster mushrooms into strips, and cut off the roots of enoki mushrooms.

2. Soak the broccoli florets in salt water for a while and then remove them.

3. Pour an appropriate amount of olive oil into a frying pan, heat the oil over medium heat, add minced garlic and chopped onion and sauté until fragrant.

4. Add shredded carrots and stir-fry until soft, then add various mushrooms in turn and continue to stir-fry.

5. After the mushrooms are soft and water is released, add soy sauce, oyster sauce, appropriate amount of salt, Black tea powder barbecue seasoning and black pepper to season, and stir well.

6. If using butter, add it to the pot at this time and stir-fry evenly with mushrooms and other ingredients to make the taste more intense.

7. Add rice, stir-fry the rice and ingredients thoroughly to mix them, so that each grain of rice is coated with mushroom soup.

8. Boil another pot of water, add a little salt and a few drops of olive oil, blanch the broccoli until it is cooked, remove and drain the water, and add it to the risotto.

9. Serve the mushroom risotto on a plate and sprinkle some cheese powder on it according to your preference.